Effects of pre and post freezing treatments on barramundi (Lates calcarifer, Bloch) fillet quality

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Effects of pre and post freezing treatments on barramundi (Lates calcarifer, Bloch) fillet quality

The effects of pre-freezing treatments such as time-temperature abuse, use of ice, freeze–thaw cycles, use of polyphosphate and post freezing treatments such as glazing and packaging were assessed on the microbiological and physiochemical properties of barramundi (Lates calcarifer) fillets. The resu...

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Bibliographic Details
Main Author:	Younus Zakhariya, Sona
Format:	Thesis
Language:	English
Published:	Curtin University 2014
Online Access:	http://hdl.handle.net/20.500.11937/1653

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